These easy bread & butter refrigerator pickles are so simple they go from cucumber to jar in 20 minutes. Ready in 24 hours and stores up to 1 month in the fridge!
Bread & Butter Refrigerator Pickles
in 20 Minutes!
We have a huge garden and every year we end up over loaded with cucumbers, zucchini, beans and more. Typically I use the traditional canning method, but some times it is just quicker and easier to skip the water baths and make some refrigerator or freezer jars. This is method is exceptionally convenient for small batches. In the beginning of our garden harvest season, vegetables seem to ripen slowly and not all at once so it is nice to have a small batch method.
Here is what to do:
2-3lbs cucumber slices
1/4 cup pickling salt
2 tablespoons pickling spice mix
3 cups apple cider vinegar
1 cup water
3 cups white sugar
OR use 1 package of Mrs. Wages Bread & Butter Pickles
2- 1 quart mason jars with cover and bands.
What to do :
Slice cucumbers into 1/3″ slices.
Add cucumber slices to a large bowl of cold water and the pickling salt. Mix well. Let sit 5 minutes.
Drain cucumbers, rinse, then drain again.
Pack by hand into quart jars. (should make 2 quarts- depending on size of cucumbers and number of slices)
In a non aluminum sauce pot , bring vinegar, water, sugar and pickling spice to a boil.
Reduce to low and simmer for 5 minutes.
Pour hot liquid over cucumber slices, filling jars to within 1/2″ of jar top. This is called head space.
Cover tightly and let sit out on the counter over night.
Refrigerate for up to 1 month.
Printable recipe card below!
Amount Per Serving: Calories: 100
Another really easy preserving recipe: